Greek Yogurt Chocolate Chip Muffins
on Feb 19, 2025, Updated Apr 08, 2025
These Greek Yogurt Muffins are light and fluffy, sweetened naturally with pure maple syrup, and a great way to add more protein to your day!
Greek Yogurt Muffins Are So Delicious!
Light and fluffy muffins are the best kind of muffins, and my secret for that perfect airy texture is using greek yogurt.
My boys love these chocolate chip muffins and you would never guess that they are made with healthier ingredients. We make them full size bakery style and also in mini chocolate chip muffin size.
I had a reader ask me if this muffin could be made in a cake pan and you know I had to try it! If you want this recipe but in cake squares, check out this Greek Yogurt Snack Cake recipe.
Who doesn’t love chocolate chip muffins for breakfast? Greek yogurt chocolate chip muffins are the ultimate breakfast muffin that combines flavor and nutrition for a wholesome yet still delicious treat!
These greek yogurt muffins have become such a favorite in our house that I went on to also make these mini blueberry muffins using similar ingredients.
Ingredients & Notes
The full ingredient amounts and instructions can be found at the bottom of the post in the recipe card, but here’s what you’ll need to make these.
- Greek yogurt: the plain whole milk unsweetened version. You can also use fat free plain yogurt if you want to.
- Coconut oil: measure it while solid, then melt it.
- Eggs
- Vanilla extract
- Salt
- Baking powder & baking soda
- Real maple syrup: not pancake syrup.
- Flour: you can use whole wheat pastry flour or all-purpose flour.
- Mini chocolate chips: semi-sweet or dark chocolate.
How to make chocolate chip muffins with greek yogurt
Step one: Whisk together the dry ingredients in a mixing bowl: flour, baking powder, baking soda, and salt.
Step two: In a separate mixing bowl, whisk together the wet ingredients: greek yogurt, maple syrup, eggs, vanilla, and melted coconut oil.
Step three: Add the dry ingredients to the wet, and mix together with a rubber spatula until just combined. Do not over mix, as this will result in dense muffins.
Step four: Reserve a few spoonfuls of chocolate chips to top the muffins, and fold the rest into the batter using a rubber spatula.
Step five: Line a muffin tin with parchment paper muffin liners and distribute the batter evenly into the 12 cups.
Joy’s Tip
I use parchment paper muffins every time I make muffins, as they won’t stick to the wrapper at all! If you don’t use liners, use cooking spray first to the muffin tin before adding the batter.
Step six: Sprinkle the tops of the muffins with additional mini chocolate chips.
Step seven: Bake the muffins at 350 degrees for around 20 minutes, or until a toothpick inserted comes out clean.
Oh my gosh! These are by far the best muffins I’ve ever made. My husband said they tasted like chocolate chip cookies. I had to intervene because he would have ate half the pan hahaha! My kids also loved them.
Can you freeze them?
Yes! One of my favorite things is to have extra muffins in the freezer. These can be stored in an airtight container or bag in the freezer for 2-3 months.
Simply pop one out and microwave it for 20-30 seconds for a quick and yummy breakfast or snack.
More muffin recipes
How to store
Greek yogurt muffins can be stored in an airtight bag or container in the refrigerator for 4-5 days, or in the freezer for 2-3 months.
Greek Yogurt Chocolate Chip Muffins
Ingredients
- 1 cup plain whole fat greek yogurt
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup real maple syrup
- 1 1/2 cups whole wheat pastry flour , or all purpose flour
- 1 cup mini semi sweet chocolate chips
Instructions
- In a mixing bowl, whisk together the dry ingredients: flour, salt, baking soda, and baking powder.
- In a separate mixing bowl, whisk together the wet ingredients: greek yogurt, maple syrup, eggs, vanilla, and melted coconut oil.
- Add the dry ingredients to the wet, and mix it all together with a rubber spatula until just combined (be careful not to over mix).
- Reserve a few spoonfuls of chocolate chips to top the muffins, and fold the rest into the batter.
- Line a muffin tin with parchment paper muffin liners, or use cooking spray for regular liners or no liners.
- Divide the muffin batter into the 12 cups, then top with the reserved chocolate chips.
- Bake the chocolate chip muffins at 350 degrees for 18 – 22 minutes, or until a toothpick inserted comes out clean
Notes
Tips for light and fluffy texture
Be sure not to over mix the batter, as this will result in too dense muffins. The key is to mix until just combined, the same goes when you add in the chocolate chips.How do I measure the coconut oil?
Measure the coconut oil while solid, then melt in the microwave for 15 – 45 seconds until it turns to liquid.Can I freeze these muffins?
Yes! Simply allow the muffins to cool, then store in a ziploc bag in your freezer. Once you are ready to eat one, microwave it for 15 – 30 seconds, or until heated through.Can I use a different flour?
Yes! You can substitute whole wheat pastry flour for all-purpose flour.Nutrition
Can I use cocoa powder to replace the chocolate chips?
Cocoa powder is going to affect your texture when making these. If you’re looking for an all chocolate muffin with similar ingredients, you can try out my healthy chocolate mini muffins!
starting my families clean journey and this is one of the first recipes I tried. my kids approved so that’s a win. delicious!
So glad you enjoyed the recipe Sam!
I substituted butter for the coconut oil and my only complaint is sticking to the cupcake liners otherwise delicious and will make again without liners
Try parchment paper muffin liners! Nothing will stick to those at all. They are my favorite!
These muffins are TASTY! Kids approve! My issue is that they stick to the liners. I didn’t try spraying the pan and foregoing the liners but I’ll try that next time.
Question, do you think this recipe would work in a cake pan to save time and cut squares out as needed? If so any ideas on baking temp and time? Thank you! I’ll be using this recipe again!
For the liners- use parchment paper ones! Nothing will stick to them 🙂 As for the cake pan I tried it and it does work! You actually inspired me to make it into a recipe! Greek Yogurt Snack Cake. I lined an 8 by 8 pan with parchment paper and poured the batter in and smoothed it out. I baked it at 350 degrees for 28-32 minutes, until a toothpick inserted comes out clean. Then once it cooled, I removed it from the pan and cut it into 12 squares. Hope that helps 🙂
These are AMAZING! My kids and husband love them! I used avocado oil instead of coconut oil (because I didn’t have any) and they are so so good! 11/10!
So glad you enjoyed them Emma! 🙂
Taste is great. Yogurt baking always seems to make the end result fall for me. Next time I’ll reduce the baking powder & soda.
Very good recipe! My children loved them! I’m big on picking recipes with good reviews, and this one had them, and definitely didn’t disappoint!
So glad you enjoyed them!
Hi can you sub olive oil instead of coconut oil.
Yes that should work!
Ohhh my gosh this recipe is SO delish!!!! We did bobs red mill GF flour and they turned out so good! The whole family loves them and I doubt they will last more than a day!
anyone use blueberries instead of chocolate chips?
I just used this recipe with blueberries! Turned out great!